Mutabbal is traditionally served at the beginning of a meal alongside other small dishes as part of a mezze table. It is a popular starter throughout the Levant and the Mediterannean and pairs well with grilled meats.

Prepare eggplant pulp. Wash eggplant, pat-dry and prick in several places using a fork. Roast on the grill, under a broiler or over a stove-top flame until skin is completed charred and shriveled all over. Set aside until cool enough to handle. Peel a piece of the skin off and scoop out the soft flesh using a spoon. Transfer to a fine mesh strainer, cover and chill in the fridge overnight until excess liquid is thoroughly drained. At this point you can either roughly mash pulp using a fork or give it a few pulses in a food processor for a smoother finish.